【摘要】 为有效处理鲜切荸荠加工过程中出现的褐变问题,开发鲜切荸荠无硫护色技术,试验以新鲜荸荠为原料,选取氯化钠质量分数、柠檬酸质量分数、焦磷酸钠质量分数、L-半胱氨酸质量分数为影响因素,以鲜切荸荠色泽(L~*值)为考察指标。在单因素试验的基础上,采用响应面Box-Behnken试验设计构建二次多项式回归方程模型,并进行方差分析和回归拟合。结果表明:复合无硫护色剂最佳配方(质量分数)为:0.25%L-半胱氨酸,0.8%氯化钠,0.6%柠檬酸,1.0%焦磷酸钠,复合无硫护色剂作用对鲜切荸荠色泽(L~*值)的影响程度依次为:L-半胱氨酸>氯化钠>柠檬酸>焦磷酸钠,在此条件下,鲜切荸荠的色泽L~*值为74.46,护色效果好。更多还原

【Abstract】 This study aimed to solve the problem of browning of Chinese water chestnut during processing and to develop a non-sulfur color-protective agent for fresh-cut Chinese water chestnut. With fresh water chestnut as raw material, four components including citric acid, sodium chloride, L-cysteine and sodium pyrophosphate were used as influencing factors and the color(L~* value) of Chinese water chestnut was used as response value. Based on one-factor-at-a-time experiments, BoxBehnken design(BBD) was applied to establish the corresponding mathematical model. The results showed that the protective effects of these four components on Chinese water chestnut color followed the decreasing order: L-Cysteine hydrochloride monohydrate>sodium chloride>citric acid>sodium pyrophosphate. The optimum formula(by mass) was composed of 0.25% L-cysteine hydrochloride monohydrate, 0.80% sodium chloride, 0.60% citric acid and 1.0% sodium pyrophosphate. Under the optimal conditions, the L~* value of Chinese water chestnut was 74.46 indicating a good color-protecting effect.更多还原